Carrot And Zucchini Quiche Recipe

The outcome of the carrot zucchini quiche recipe is a tasty snack, a good main meal when paired up with a soup or another light dish and a dessert. But it is also a great dish to prepare in advance to take for a shared lunch or a pot luck dinner. It would also have a good place on a breakfast buffet.

In short this quiche is very versatile. One thing is sure the recipe is a keeper and the quiche never lasts long.

Suitable for:

• Sugar free diet
• Vegetarian diet

Zucchini quiche recipes

Ingredient list:

Serves 3 adults or 6 children

• 1 base (Choose the one you like best!)
• 1 teaspoon of butter to grease the pie form
• 1 tablespoon of flour to dust the form

Prepare for the filling:

• 300g of zucchini (1 large or 2 small) shredded
• 300g of carrot finely grated
• 1 teaspoon of dried basil (or half a cup of fresh basil)
• ½ teaspoon of black pepper
• ½ teaspoon of Himalayan crystal salt
• 50g of cheese (Edam, Cheddar) grated
• 80g of feta cheese, cut into cubes
• 1 onion, medium sized and finely diced
• 2 cloves of garlic
• 3 eggs, lightly beaten
• 60ml (1/4 cup) of cream

Kitchen utensils:

• Rolling pin
• Rolling board
  
• Grater/Kitchen processor
  
• Bowl
• Baking tray
  

Step by step directions:

1. Pre-heat the oven to 180C°. Convert!
2. First choose the base for the quiche, prepare it and line the butter greased and floured pie dish with the dough. Form a ball with the base dough and roll it into a round shape with a rolling pin. Check regularly that the dough does not stick to the surface. If the dough tends to stick it is best to dust the working surface with flour. Once the dough has been pressed into the form perforate the base with a fork to prevent air pockets from forming.
3. Cut the eighty grams of feta cheese into small cubes and spread them evenly over the base.
4. Finely dice the onion and the two cloves of garlic. Spread them evenly on top of the feta cheese.
5. Wash the zucchini and cut both ends. Use a kitchen processor or a grating board to shred the zucchini into a bowl.
6. Scrape or peel and wash the carrots. With the kitchen processor or with the grating board finely grate the carrots. Add them to the shredded zucchini.
7. Blend the mix with one teaspoon of dried basil, half a teaspoon of black pepper and half a teaspoon of Himalayan crystal salt.
8. Grate fifty grams of cheese and fold it under the mix.
9. When all of the vegetables are mixed well with the spices and cheese, distribute them evenly on top of the onion dices.
10. Crack the three eggs into a bowl and beat them lightly with the sixty millilitres of cream. Pour the egg mix evenly on top of the filling and place the zucchini quiche into the pre-heated oven. Baking time is about 50 minutes at 180C° plus 10 minutes resting time in a switched off oven. It is best to check whether the top gets too brown after forty minutes and if it is too brown take a piece of foil with the shiny side in to cover it.

Check in after you have tried the zucchini quiche recipe and let us know how you got on.

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